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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: New chicken in cream sauce with risotto rice
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Tuesday 18th May 2010 08:35:04 UTC (over 7 years ago)
New chicken in cream sauce with risotto rice

4 chicken pieces, cut from a fryer
2 Tbl butter
2 bay leaves
1 small onion, chopped finely
2/3 cup Arborio rice
1/2 cup wine, heated
2 - 3 cups chicken broth, heated
1/4 Tsp ground cayenne pepper
1/3 - 1/2 cup heavy cream
pepper
salt
peanut oil
butter

Preheat oven to 375 degrees F.

Heat up a Dutch oven or sauce pan over a
medium flame. Add butter and bay leaves.
When the butter is melted, throw in the
onions, sweating them down until the
onions are clear. Add the Arborio rice,
some salt and stir the mixture with a
wooden spoon periodically until the 
grains are slightly toasted.

Pour in the pre-heated wine and stir.
Allow the wine to reduce until it is
almost dry. Pour in a ladle or 2 of
preheated stock (about 1/2 cup) to
barely cover the rice. Stir. Adjust
the heat so that the liquids are just
above simmering. Keep a close eye on
the rice. Stir. Add stock when the 
liquid reduces. 

As the rice is cooking, prepare the
chicken. but keep stirring and adding
stock to the rice.

Remove excess moisture from the chicken
with paper towels. Heat up a large
skillet over a medium flame. In peanut
oil and a little butter, sear the
chicken thoroughly on both sides.
Remove the chicken from the pan and
de-grease the skillet. Place the
chicken in the oven. Turn it
periodically and roast for 15 - 18
minutes.

Repeat adding stock to the rice when
the liquid reduces. Stir. Repeat this
stock addition until the rice becomes
creamy and al dente (about 20 minutes
in total). Season the rice with pepper
and cayenne pepper. Cut off the heat.
Cover the pan and allow to rest.

Remove the chicken from the oven.  
Remove the chicken from the pan. 
Degrease the skillet. Deglaze the
skillet with wine. Reduce. Add the
heavy cream. Reduce until it barely
coats the back of a spoon.

Turn the rice out onto a big serving
platter, arrange the chicken over the
rice and ladle the sauce over the
chicken.
 
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